Cook the marinated chicken breasts in a pan until browned and cooked through. Remove from the pan and set aside.
In the same pan, melt the butter and add the minced garlic and diced onion. Sauté until the onions are translucent, then season with a pinch of salt.
Pour in the heavy cream and a thickening flour mixture. Stir constantly and let the sauce simmer until it thickens.
While the sauce is thickening, boil the Brami Fusilli pasta in a pot of salted water until tender.
Add the cooked pasta directly into the creamy sauce and toss to coat it well.
Stir in the grated parmesan cheese and freshly chopped parsley until the cheese is melted and fully incorporated into the sauce.
Slice the cooked chicken breasts and place them on top of the creamy pasta. Garnish with fresh basil before serving.
Cook it hands-free.
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